Roast Chicken With Herb Butter
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 12 | Servings | |||
INGREDIENTS
| 10 | Carrots, peeled and sliced | |
| 2 | lb | Sweet potatoes, peeled and |
| diced | ||
| 1/2 | c | Prunes |
| 1/4 | c | Pitted dates, chopped |
| 1/4 | c | Honey |
| 1/4 | t | Cinnamon |
| 1/4 | c | Nutmeg |
| 1/2 | T | Orange peel, grated |
| 1 | c | Orange juice |
| 1 | T | Margarine |
INSTRUCTIONS
Preheat the oven to 350. Cook the carrots and sweet potatoes in boiling water to cover for 10 minutes, until barely tender. Drain. Combine the carrots and sweet potatoes with remaining ingredients, except the margarine. Turn the mixture into a shallow 3-quart baking dish. Dot the top with the margarine and bake for 30 minutes. If top becomes too brown, cover with foil. A few minutes before it is done, mash it with a potato masher for a smoother consistency. Posted to Digest eat-lf.v096.n158 Date: Wed, 18 Sep 1996 21:10:26 -0400 From: Martha Sheppard <MARTHAHS@postoffice.worldnet.att.net>
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Nutrition (calculated from recipe ingredients)
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Calories: 150
Calories From Fat: 19
Total Fat: 2.2g
Cholesterol: <1mg
Sodium: 64.2mg
Potassium: 419.7mg
Carbohydrates: 32.6g
Fiber: 4.3g
Sugar: 16.4g
Protein: 2g